How To Make Kiwi Fruit Jam

About the Kiwi Fruit

The fuzzy kiwi fruit is a small fruit with hairy brown skin and green flesh. Its small and furry appearance resembles the brown kiwi bird, a national symbol of New Zealand. Despite its name, the kiwi fruit originated from China and was only introduced to New Zealand and other countries in the twentieth century.

The fruit has green flesh with small black seeds and a white pulp in the centre of the fruit. The seeds and white pulp of the kiwi fruit are edible. A ripe kiwi fruit has soft flesh that is sweet to the taste. Another variety of the kiwi fruit was developed in the early 1990s and it is called the golden kiwi fruit. The flesh of the golden kiwi fruit is yellow in colour and it is sweeter in taste compared to the original variety.

Kiwi fruits are rich in vitamins, potassium and have high fiber content. The small black seeds contain Alfa-linoleic acid, an omega-3 fatty acid which is a health benefit.

The kiwi fruit | Source

Sliced kiwi fruit | Source

Golden kiwis | Source

Ingredients for kiwi fruit jam

8 large firm kiwi fruits

1 lemon

1/2 cup water

500 grams white sugar

1 tablespoon butter

Estimated Cook Time

Prep time: 5 min

Cook time: 1 hour

Ready in: 1 hour 5 min

Yields: A few jars of kiwi fruit jam.

Kiwi Fruit Jam Recipe

Here are the ingredients for making homemade kiwi fruit jam. You will need eight large firm kiwi fruits, a lemon, half a cup of water, 500 grams of white sugar and a tablespoon of butter.

You will also need some clean bottles or jars to store the jam. The bottles can be sterilised by leaving them in an oven at 120°C for at least 20 minutes.

Method

Wash the kiwi fruits and cut them into halves. Using a spoon scoop out the insides and discard the furry skins.

Extract the juice from the lemon.

Place the kiwi fruits, lemon juice and water in a pot. Cook the ingredients for 30 minutes or until the fruits are tender. Remove the pot from the stove. Add in the sugar and stir until all the sugar is dissolved. Add in the butter and stir until the butter is melted.

Return the pot to the stove and bring it to a boil. Lower the heat to medium and cook for 30 minutes. Test the jam for consistency and continue to cook until the jam thickens to the right consistency. Pour the hot jam into the sterilised jars.

The jam can be stored (unopened) in a cool, dark place for several months. Refrigerate once opened.